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#3573401 - 02/03/14 07:40 AM Re: Buckboard Bacon [Re: Inkstainz]
WMAn
8 Point


Registered: 11/05/10
Posts: 1226
Loc: Williamson County

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I really like this idea.

I've been wanting to try homemade bacon for a while now, but I have struggled to find a good source of pork bellies. Most places that sale good quality bellies use the bellies to make bacon. They won't sell the belly to you for much cheaper than the bacon so why bother making your own.

I've tried Burgers Smokehouse bacon. It's one of the better grocery store bacons. Whole Foods has an applewood smoked bacon that's pretty good too. The best bacon I have found so far is from Porter Road Butcher. It's $12 a lb but the flavor/quality is incredible.
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#3573591 - 02/03/14 10:22 AM Re: Buckboard Bacon [Re: WMAn]
jb3
10 Point


Registered: 02/23/09
Posts: 4285
Loc: Burns, TN

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WMA, I bought a 1.5 lb belly from Porter Road last Friday and braised it yesterday and put on parker house rolls for the super bowl. They were wiped out in no time. I stopped by PR for lunch and was talking to a guy at the counter about pork belly. Just so happened, they had two pieces in the counter.
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#3573603 - 02/03/14 10:33 AM Re: Buckboard Bacon [Re: WMAn]
JMcB
4 Point


Registered: 08/19/04
Posts: 425
Loc: E.TN

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 Originally Posted By: WMAn
I really like this idea.

I've been wanting to try homemade bacon for a while now, but I have struggled to find a good source of pork bellies. Most places that sale good quality bellies use the bellies to make bacon. They won't sell the belly to you for much cheaper than the bacon so why bother making your own.

I've tried Burgers Smokehouse bacon. It's one of the better grocery store bacons. Whole Foods has an applewood smoked bacon that's pretty good too. The best bacon I have found so far is from Porter Road Butcher. It's $12 a lb but the flavor/quality is incredible.


Lays here in K-town was the best source we had but they have closed. We are fortunate to have a Chinese grocer with an excellent butcher shop. Many hard to find cuts of pork, beef and fowl. I've not tried but you might be able to order through a chain market butcher like whole foods.

Obviously you are a fan of good meats and really should give the butt bacon a try. Apply the cure, refrigerate in a zip lock and let it do it's thing. The cure is 2 days for every lb of meat and don't pour out any liquid that shows up, just massage it into the meat every day or so. Clean it up, let it rest and smoke until 150 deg. Not so much during the week, but we are big on weekend breakfast and make this about once a month.
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#3573625 - 02/03/14 11:01 AM Re: Buckboard Bacon [Re: JMcB]
jb3
10 Point


Registered: 02/23/09
Posts: 4285
Loc: Burns, TN

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WMA, K&S Market in West Nashville also carries pork belly.

I have noticed Publix carries pork "side meat".

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#3577804 - 02/06/14 02:09 PM Re: Buckboard Bacon [Re: jb3]
ferg
Cancer Free
16 Point


Registered: 07/29/04
Posts: 16231
Loc: At the TNDeer shirt factory %^...

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'Side meat' will work - this look very doable and good \:\)

ferg....
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#3578422 - 02/06/14 11:03 PM Re: Buckboard Bacon [Re: Inkstainz]
chunkandwind
8 Point


Registered: 08/20/08
Posts: 1745
Loc: mckenzie,tn

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Dang that looks good!
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#3579111 - 02/07/14 03:30 PM Re: Buckboard Bacon [Re: chunkandwind]
KENBOB10
16 Point


Registered: 06/22/06
Posts: 13827
Loc: Benton tn. Polk Co.

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 Originally Posted By: chunkandwind
Dang that looks good!


Sactly what I was gonna say.
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#3579377 - 02/07/14 07:39 PM Re: Buckboard Bacon [Re: KENBOB10]
LA man
18 Point


Registered: 05/31/03
Posts: 20845
Loc: spencer, tn/houma, la.

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What is cure and where do u buy it
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#3579506 - 02/07/14 08:56 PM Re: Buckboard Bacon [Re: LA man]
JMcB
4 Point


Registered: 08/19/04
Posts: 425
Loc: E.TN

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 Originally Posted By: LA man
What is cure and where do u buy it


The majority of curing salt being used is a mixture of common salt and sodium nitrite. Basically, during a long cure, the curing salt lowers the PH in the meat & withdraws moisture which creates an inhospitable environment for bacteria growth. Bacteria and fungus is what causes meat to spoil. Curing partially "cooks" meat to slow or prevent spoilage.

For a dry cure, salt, sugar and spices are rubbed on the meat and given time to cure. A wet cure is meat soaked in a brine of water, dissolved salt, sugar and spices. For info, you can google for Morton curing salt, pink salt or prague powder. Or hit me back w/more questions.
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